Normally I start each post with some kind of small story on the subject of life and what I’ve been up to lately. Today I just want to bring you a formula for paleo banana breads because honestly, it’s just awesome.
I’ve been hoarding this recipe in my own drafts for a few months, waiting for an ideal moment going to publish. Mondays constantly seem to be the best because you’re all searching for new what to make, and who doesn’t love a good treat for the rest of the week?
Before you decide to jump straight to the recipe, I’ll hope you take a moment to complete my annual reader survey This past year was a great success and I learned a lot about what sort of recipes + posts that you were looking for. This year I’ve got several different questions and I’m hoping you’ll spend 5 minutes to provide me a little info and your thoughts on all things AK. I be thankful more you know! You can find the survey here
After you have finished filling in the survey , make sure to keep coming back because this paleo banana bread recipe is going to be patiently waiting for you. I spent weekly testing this formula with various levels of almond and coconut flour (one of my fav flour combos) before I created the version before you decide to today. It’s my new favorite treat because it simply so happens to be moist, special, flavorful and chocolatey. The best part is that there’s NO Glucose added (aside from the chocolate chunks). The bananas add an ideal amount of sweetness, and when matched with the melty pools of dark chocolate it becomes a banana loaf of bread dream come true.
My favorite way to serve this is warm, when the chocolate continues to be melted. Tony actually prefers them frosty out of the fridge, so it’s up to you how to enjoy them. I really do highly recommend sprinkling them with sea salt. Sounds unusual, but it’s addicting.
COMPLETE THE AMBITIOUS KITCHEN ANNUAL Audience SURVEY HERE
Calories: 159
Body fat: 9.1g
Carbohydrates: 15.5g
Sugars: 6.4g
Fibers: 4.2g
Proteins: 3g
Recipe type: Breads, Breakfast, Snack, Healthy Deal with, Paleo, Grain Free of charge, Gluten Free
Prep period:
10 mins
Cook time:
15 mins
Total time:
25 mins
Ingredients
1/2 teaspoon baking soda
1/2 teaspoon cooking powder
1/4 teaspoon salt
3 oz chocolates bar (at least 80% cacao), coarsely chopped
Instructions
Preheat oven to 350 levels F. Spray an 8×8 inch baking pan with nonstick cooking spray and set aside.
Insert bananas, eggs and vanilla to some blender and blend until even.
In a large bowl, whisk collectively almond flour, coconut flour, cocoa powder, baking soda pop, baking powder and salt. Gently fold in wet mixture and stir until well combined. Next mix in delicious chocolate chunks, reserving a few tablespoons. Pass on batter equally into prepared pan and sprinkle remaining chocolate chunks at the top. Bake for 18-23 mins or until toothpick arrives clean. Once carried out baking, transfer skillet to a cable rack to awesome for 20 mins before trimming into 12 pubs.
To create vegan: Instead eggs, replace with flax eggs. Also make sure to use a vegan chocolate club.
Feel free to replace 1/2 glass of dark chocolate chips in place of the chocolates bar. I frequently use the Enjoy Life brand.
I often use Investor Joe’s Cocoa natural powder, but Ghriradelli’s Unsweetened Cocoa powder is good too. Another preferred can be Dagoba’s organic cacao natural powder.
Formula by: Monique Volz / Photography by: Sarah Fennel
If you love this recipe, check out my other paleo quality recipes:
Greetings from Denmark
I simply made these and I have to say my targets weren’t particularly high as I’ve made plenty of healthier goodies involving coconut flour that just don’t work, as well as the idea of affluent chocolate pubs meshed with banana breads, without sweetener.
But, they are amazing!!! I used 1/2 c oat flour and 1/4 wholewheat a flour rather than the almond food – pleased it worked when i don’t often have almond food on hand and it’s a cheaper choice and some quality high fibre whole grains.
Julia
Hi Monique,
This is the second recipes of yours I’ve made (I made the pumpkin pie) and I really like these! (I loved the pie too!) I am attempting to make more desserts with no extra” added sugars and these are perfect! They are excellent the next day, exactly like fudge! And I really like the taste of banana!
Also, I love that you provide nutrition info for each and every recipe. I count number my macros” or try to hit a particular amount of carbs, protein, and fats each day and your publishing of this helps so much!
Same with pumpkin, amount to substitute for banana.
We dislike bananas:)
This recipe will quickly become a favorite inside our home!
So, I made these & also added 1.5 scoops of banana cream Protein Powder, (for added protein as a post workout snack)..it had been absolutely perfect in every way, soo yum!!
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